2 shallots, thinly sliced
6 oz Redmond Heritage Farms Country Sausage Extra Virgin Olive Oil
Real Salt and Black Pepper
10 oz pasta of choice
Zest and juice of half of a lemon
1/2 cup finely grated parmesan
1 cup Snuck Farms arugula, roughly torn
Heat the oven to 425 degrees. Scatter the shallots on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to combine. Tear the sausage into rugged bite-sized pieces and scatter on the sheet tray with the shallots; roast until cooked through and nicely browned, 25-30 minutes.
Meanwhile, boil the pasta in very well-salted water. Before draining, reserve about a cup of the pasta water. Pour the hot pasta into a large mixing bowl; add lemon juice and zest, parmesan, 2 Tbs oil, and 1/4 cup pasta water. Stir vigorously with a wooden spoon until the cheese melts and the pasta looks glossy (add more water as needed). Mix in the sausage and onions. Top with black pepper, more parmesan, and the fresh arugula. Serve immediately.